Medallions of Venison, Roast Root Vegetables and Blackcurrant Sauce

A coeliac friendly Christmas dinner.


  • vegtables:
  • 2 carrots
  • 3 parsnips
  • 2 beetroot
  • 12 baby onions
  • 0.50 small swede
  • 2tbsp olive oil
  • sprig thyme
  • 2 bay leaves
  • 1tbsp balsamic vinegar
  • venison:
  • 8 x 100g venison loin
  • 100 ml sunflower oil
  • knob butter
  • 100 ml crème de cassis
  • 120 frozen blackcurrants
  • a little water or meat stock
  • breadcrumb coating:
  • 120 g coeliac breadcrumb
  • 3 tsp dried onion
  • 10 juniper crushed
  • 1 clove garlic purée
  • 1 tsp level cumin ground
  • 2 tsp chopped parsley
  • salt and pepper
  • coeliac yeast bread:
  • 225 g flour (rice, potato, tapioca, buckwheat, gram)
  • a blend or one of the above flours
  • 8 g dried yeast
  • 4 g xanthan gum
  • 3 g salt
  • 6 g sugar
  • 160 ml warm milk
  • 1 egg
  • 3 tsp sunflower oil
  • 1 tsp white wine vinegar


  1. Vegtables:
  2. Peel and cut all vegetables into chunky pieces, add the olive oil, herbs and season well with salt and pepper.
  3. Place in a roasting tray and cover with tin foil. Place in a hot oven 220°C for 20 mins and reduce to 180°C for a further 20mins.
  4. Remove the tinfoil and finish roasting until the vegetables and tender, toss in the balsamic vinegar and correct seasoning.
  5. Breadcrumb Coating:
  6. Dry the bread crumb in a very low oven and then blend in a food processor.
  7. Add the rest of the ingredients and blend well. Pass the crumb mix through a med-fine mesh.
  8. Venison:
  9. Flatten the medallions of venison with a meat mallet until 8mm thick.
  10. Coat with the prepared crumb mix.
  11. Heat the oil in a large frying pan and fry the medallions on both sides until just turning golden brown.
  12. Keep the meat underdone.
  13. Add the crème de cassis and maybe a little water, bring to the boil and whisk in the butter.
  14. Pass through a fine sieve and add the berries, warm through and correct the seasoning.
  15. For Presentation place the vegetables on a large platter, the medallions on top and drizzle the sauce around.
  16. Coeliac Yeast Bread:
  17. Mix the yeast and the warm milk. In a bowl mix the egg, oil and vinegar.
  18. Mix the rest of the ingredients and make a bay in the centre of the bowl.
  19. Add the yeast mixture and mix. Next add the egg mixture and blend.
  20. Place the dough into a lined and oil bread loaf tin.
  21. Allow to prove for 1hour in a warm place, or until the dough doubles in size.
  22. Bake at 200 Celsius for 40mins in a pre-heated oven.


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